Think you can’t make homemade ice cream? Think again! This is an easy starter recipe that tastes amazing and requires no special equipment.

Homemade pear ice cream. The perfect ice cream for fall! (No ice cream maker required)

First things first, don’t be intimidated by making homemade ice cream.

Especially this homemade ice cream, because you don’t need an ice cream maker to prepare it. In fact, it’s quite easy.

About The Recipe: Homemade Pear Ice Cream

The flavors of fresh pear and cinnamon come together beautifully in this fall-appropriate dessert.

I served this at a dinner party recently, accompanied by a simple homemade caramel sauce and served in a phyllo-dough cup.

Virtually any type of ripe pear will work for this recipe. 

This pear ice cream would also be a good accompaniment to a pumpkin or apple pie. Or simply on its own. Keep this recipe in mind for Thanksgiving or Christmas!

Serve It With Homemade Caramel Sauce

This ice cream certainly stands on its own.

But for even more decadence, serve it topped with homemade caramel sauce, which takes less than 15 minutes to make – no candy thermometer required.

Basic caramel sauce: This caramel sauce is made with pantry staples and takes about 15 minutes to make, start to finish.

Serve Homemade Churro Chips On The Side

These homemade churro chips are super easy to make and contain all of the famous flavors of Spanish churros: Cinnamon and sugar!

They are made out of flour tortilla shells and pantry staples, so they’re super cheap to make.

Get the recipe: Homemade churro chips.

Churro chips: Learn how to make them at home for just pennies!

Homemade pear ice cream recipe: Make homemade ice cream without an ice cream maker!

Homemade Pear Ice Cream

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

I used whole milk, but you can use any type of milk you'd like, even non-fat. To avoid food waste, consider making meringues or some other food item with the unused egg whites.


  • 4 to 5 ripe pears
  • 1 pint heavy whipping cream
  • 4 egg yolks
  • 1 cup milk
  • 3/4 cup plus 2 tablespoons sugar
  • 1 tablespoon pumpkin pie spice (or cinnamon)


  1. Peel and core pears. Chop into small pieces and combine with two tablespoons of sugar and pumpkin pie spice. Cook pears in a saucepan over medium heat for six to seven minutes, or until pears are soft. Puree pears and set aside.
  2. In a separate mixing bowl, combine egg yolks and remaining cup of sugar and mix until smooth. Set aside.
  3. In a saucepan, heat whipping cream and milk until very warm, but make sure that mixture does not come to a boil. Once heated, add cream mixture to egg mixture, a tablespoon at a time and whisk. Do not add too much of the cream mixture at once or else the eggs will cook. Once the cream mixture and egg mixture have been incorporated, return to heat and cook over medium heat for approximately 8 minutes, whisking constantly. The mixture will thicken slightly. Remove from heat and place saucepan in an ice bath for approximately 10 minutes to cool.
  4. Combine pureed pears with cream mixture in a large bowl and place in freezer. Mix well after 45 minutes, and continue mixing every 30 minutes for two hours until mixture is smooth. Store in freezer in an airtight container.

Adapted from: Poor Girl Eats Well

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